In our quest to squeeze the best out of the citrus world, What Chefs Want got to chat with Courtney Carlton, Key Account Manager II Foodservice at Sunkist. Known for their zestful approach to citrus, Sunkist stands out in a grove of competitors, offering flavors that chefs just can’t resist. Carlton tells us what makes Sunkist not just another citrus supplier but a true partner in the culinary industry. From their sun-soaked groves to your kitchen, discover how Sunkist keeps things fresh, sustainable, and delicious.

Can you explain what it means for Sunkist to be an agricultural cooperative?

Courtney: Since 1893, we’ve been doing what we do best: growing citrus. Sunkist Growers is made up of over 1,000 citrus farmers in California and Arizona. Second, third, fourth and fifth generation farmers were raised on the family farm where their parents (and grandparents) taught them about growing citrus, with each generation building on the knowledge passed down. Founded on the principle that we are stronger together, our growers work to offer quality, fresh citrus from our farms to tables everywhere.

Can you describe the unique flavor profiles of Sunkist citrus varieties?

Courtney: We grow nearly 40 different varieties of citrus from oranges and lemons to grapefruit and tangelos.

Oranges – The citrus that started it all for Sunkist. We grow four different kinds of oranges with one thing in common: flavor. Sweet, juicy flavor.

Oranges 125/138 Count – item #10557
Oranges 100/113 Count – item #10541
Oranges 48-56 Count – item #10542

Lemons – Sometimes tart, sometimes sweet. But always in season. Lemons are an all-year kind of thing, but they’re known as a chef’s zest friend! Zest them, squeeze them, char them. They’re incredibly versatile and a great alternative to salt (we call it “s’alternative”), reducing sodium without sacrificing flavor.

Lemons 165 Count – item #10504
Lemons 140 Count – item #10507
Lemons 115 Count – item #10506

Grapefruit – Snack or meal? Sweet or tart? Grapefruit goes both ways. But the one thing grapefruit never waivers on: nutrition. Add this zesty ingredient to your menu to encourage healthy habits in your restaurant.

Grapefruit – 40 Count- item #10500
Grapefruit – 27 Count – item #99835

Tangerines & Tangelos – Just the sweetest little things. And, in some cases, tangy and bold. They may have shorter seasons, but trust us, there’s no shortage of flavor there. A perfect limited-time special to add to your menus.

California Mandarins – Not just for snacking. This versatile ingredient makes for the perfect addition to salads, marmalades, cocktails, and more.

Seasonal Citrus Favorites

What are some of the favorite seasonal citrus fruits among chefs and why?

Courtney: Specialty citrus is a great way to bring the excitement of seasonal, limited-time specials to your menus.

Cara Cara oranges are super sweet, seedless oranges with a bright pink flesh inside. This fruit pairs well with a variety of dining trends, from health claims around natural sweetness to the plant-forward movement, as well as exotic fruit applications in beverages and desserts. For breakfast, consider adding segments to almond ricotta toast or zest to waffles, stepping up lunch menus with a honey orange glazed shrimp or adding a burst of flavor to your cocktails with a Chevere Cosmopolitan.

Cara Cara Oranges – 18 lb case – item #10550

Blood oranges bring a bold and iconic flavor to a dish. Not only is the ruby color beautiful for any topping, but the hint of raspberry flavor makes a great juice or marinade for a dish. Their color is due to a naturally occurring pigment called anthocyanin, not typically found in citrus but common in other red fruits, such as grapes. This plays well with the Millennial and Gen Z audience as they are frequently drawn to unique, ‘gram-worthy dishes.

Blood Oranges – 18 lb case – item #10535

Could you highlight any lesser-known citrus varieties that chefs might find intriguing?

Courtney: Minneola tangelos have a bold, juicy flavor that packs a punch in any dish or drink. They have a shorter season, available January through April, making it a great addition to limited-time offerings on menus. Upgrade any cocktail that uses orange juice for Minneola tangelo juice for a bolder flavor or marinate any protein with this bold, juicy variety for an extra kick.

Ojai Pixie tangerines are another delicious variety (the sweetest we have at Sunkist) that is grown exclusively in Ojai, CA. Embrace the sweetness and pair with ginger to make a balanced and refreshing rosemary pixie cocktail, or kick up the sweetness in any salad with segments of this sweet addition. Only available from mid-March to May, this variety brings you a tiny taste of Ojai, making them the perfect peel good getaway.

Ojai Pixie Tangerine – 18-20 lb case – item #10543

Spring Recipe Inspirations

What are some spring-inspired recipes that showcase the versatility of Sunkist citrus?

Courtney: Fresh Sunkist citrus is the perfect ingredient for many chefs’ favorite recipes. Whether sweet or tart, citrus adds a healthy flair, and packs a flavorful punch. Need inspiration? Check out our featured recipes below, or search through our collection of favorites.

Can you provide tips for chefs on incorporating citrus into their spring menus?

Courtney: Citrus is unique in that every piece of the fruit can be utilized and incorporated into your recipes. From peel to pulp, you can add flavor in every step of a recipe. Zest the peel for added flavor, segment the citrus for pops of acid, squeeze for fresh juice and preserve peels to create marmalades and spreads.

* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.

Squeezing the Best Out of Spring: Citrus with Sunkist